JOHOR BARU: Fresh red chilli from China, Thailand and Vietnam are not hot enough for most Malaysians and many are willing to fork out extra money to buy local fresh red chilli although the imported ones are cheaper.
“I have used imported red chilli in my cooking before but nothing compares to our own chilli,” said housewife Faridah Ismail, 36, when met at the Perling market here.
She said although imported chilli cost about RM8 per kg compared to local chilli that cost between RM12 and RM13 per kg, it was worth the money.
Pensioner Aris Arshad, 65, said he only used local red chilli when cooking sambal for his family.
“Sambal made using local chilli has a smooth texture and is less watery,” he said.
A housewife, who only wanted to be known as Madam Wong, 55, said imported red chilli easily spoilt if they were kept too long in the refrigerator.
Vegetable seller Ah Moi, 48, said her customers still preferred local red chilli and did not mind paying more for them.
She agreed with Wong that imported chilli easily turned bad, adding that this was due to early harvesting the long journey before reaching local markets.
Hawker Rozita Ramli, 57, from Taman Pelangi here, said her regular customers could taste the difference in her sambal if she used imported chilli.
Malaysians love their sambal using local chilli, she said.